Sweet potato stacks with crispy sage leaves
SmartPoints® value per serving
You won't believe how (relatively) easy it is to make this restaurant-worthy side dish from the comfort of your own home. But, you might need some insider tricks to really hit the home-run on this recipe for sweet potato stacks with crispy sage leaves. Here's the first one: Use a muffin pan. No, you're not making muffins, but stacking the ingredients in a muffin pan helps simplify the preparation process. Next, try and use long sweet potatoes that are not too fat in the middle, so the potato slices in your stacks are somewhat even. And lastly, if your stacks don’t brown, put them under the broiler for a minute. Armed with those tricks, you'll be good to go!
Canned chicken broth
Heavy whipping cream
Uncooked sweet potato(es)
2 large, peeled, thinly sliced
½ cup(s), use 12 whole leaves
- Preheat oven to 400°F. Coat a 12-hole muffin pan with cooking spray.
- In a medium bowl, whisk together broth, heavy cream and salt; add potatoes and toss until well-coated.
- Layer 4 to 5 sweet potato slices in each prepared muffin hole; drizzle remaining liquid from mixing bowl over potatoes. Cover pan with foil and bake for 20 minutes; uncover pan and bake until tops are browned, about 20 minutes more.
- While potatoes bake, to prepare sage leaves, melt butter in a small skillet over medium heat. Add sage leaves and cook, flipping once, until crispy, about 1 to 2 minutes; remove from heat. Top each potato stack with a sage leave when ready to serve. Yields one potato stack per serving.